Looking for a Brussels sprout recipe that come be done on the stove while the turkeys in the oven. Any ideas?

  • Posted by: Carlie
  • November 18, 2016


Victoria M. November 22, 2016
If you want a cold Brussels Sprout side dish, I love this take on a caesar salad from our Test Kitchen Chef Josh https://food52.com/recipes/39327-brussels-sprouts-caesar
AntoniaJames November 22, 2016
My no-recipe go-to: Trim and halve the Brusslies tonight; soak in cold salted water until about 30 minutes before you're ready to cook them. At that point, drain well and roll them out onto a clean tea towel and gently dry them, but don't worry about getting every last drop off.
When ready to cook, heat oil - neutral veg oil is fine -- in a large skillet over medium high heat. When the oil is very hot, drop in the Brusslies and generously salt. Flip them over so the cut sides are down. Leave them for about 5 minutes, shaking occasionally. They'll spit, so if you have a splatter screen, it's a good idea to use it. Use a spatula to flip them all over. Put the lid on the skillet, turn the heat off, and put a timer on for 2 minutes.
Stir together a couple teaspoons of pomegranate molasses, juice of half a lemon and a big dollop of mustard. Add a splash of water if it seems rather thick.
When the 2 minutes are up, lift the lid and test a Brusslie. If it's tender but not mushy, proceed. If not, cook over medium heat for about a minute with the pan covered.
Add the sauce, stir well, test for salt, grind on black pepper, tip into the serving dish, and then drizzle on some great tasting olive oil. Garnish with toasted pine nuts if you're feeling fancy. ;o) P.S. I use the same sauce for pan roasted salmon. Bright and lively!
PetetheBaker November 22, 2016
I love to deep fry sliced brussels sprouts with some onions for about 2 - 3 minutes. I pour a mixture of honey, minced garlic and balsamic over them and they are gone in seconds no matter how many I make.
QueenSashy November 18, 2016
It is not really on the stove, but will take about 7 minutes in the oven, while your turkey is resting. Cut the Brussels sprouts thinly, by hand or mandolin. (You can do it well ahead, like in the morning and then wrap tightly in plastic wrap). Preheat broiler. Drizzle the Brussels sprouts with olive oil, and season with salt and pepper, and then spread in one layer on a baking sheet, and broil for about 5-7 minutes, until the Brussels sprouts are soft and gently charred. Serve with gravy or lemon butter. (Miso butter is also great. And so is any flavored butter for that matter). A sprinkle of shredded cheese goes a long way too... BTW, this is one of my favorite ways to eat Brussels sprouts.
janet E. November 18, 2016
the Brussel sprout hash on this site is fabulous. I have to make it for Thanksgiving every year. Sliced Brussel sprouts sautéed with shallots. Yummy.
janet E. November 18, 2016
the Brussel sprout hash on this site is fabulous. I have to make it for Thanksgiving every year. Sliced Brussel sprouts sautéed with shallots. Yummy.
Nancy November 18, 2016
If you count roasting them in advance, David Chang's brussels sprouts with fish sauce are finished in a fry pan.
Olivia B. November 18, 2016
Also these: https://food52.com/recipes/24411-brussels-sprouts-with-pine-nuts-and-thyme
Sarah J. November 18, 2016
What about these pot-stuck brussels? They got par-boiled and then pan-fried: https://food52.com/recipes/24488-pot-stuck-brussels-sprouts. And these get fried—https://food52.com/recipes/10813-crispy-fried-brussels-sprouts-with-honey-and-sriracha—so no oven involved.
BerryBaby November 18, 2016
Yes, I agree! I have used this recipe and they are wonderful.
Lindsay-Jean H. November 18, 2016
Yes! This one is great: https://food52.com/recipes/24488-pot-stuck-brussels-sprouts
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